Atch_D._Preface_to_the_USAF_Worldwide_Menu_2015.pdf

PREFACE TO THE

UNITED STATES

AIR FORCE

WORLDWIDE MENU

1 Feb 15

PREFACE to the UNITED STATES AIR FORCE

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MISSION STATEMENT

Provide mission-sustaining and customer-driven food and beverage programs to enhance quality of life for

Air Force communities.

VISION STATEMENT

Food service professionals building customer oriented programs by creating innovative solutions responsive to tomorrow's needs.

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CONTENTS

General Information 6 Guidance 6 Routine Menu Planning 6

Menu Management Guidelines 7

Logistics Requirements Forecasting 7

Training through Consistency 7

Flexibility to Accommodate Standard 7

Holiday, Specialty, Grab-n-Go, Flight Meal Options 7

Go for Green program 8

Nutrition 9 USDA MyPlate 9

USDA Dietary Guidelines 9

Special Considerations for Menu Planning 10 Vegetarianism 10

Religious Restrictions 10

Calorie Consciousness 10

Menu Standards 10 Menu Revisions 10

Guest Preferences 10

Faith Based Observances 11

Specialty Meals 11

Prime Vendor Item Availability 11 Other Considerations 11

Temperature Standards 11

Mandatory Minimum Daily Menu Standards 11

Authorized Items 12

Mandatory 12

Optional 12

New Items 12

Common Items 13

Beverages 13

Breads 14

Condiments 14

Fruits 14

Oils & Sprays 15

Salads & Dressings 15

Soups 15

Grab-n-Go 15

Midnight Meal 15

Fresh Line Items 15 The Use of Leftovers 16

Breakfast 16

Common Items 16

Cereal 16

Grilled Items 16

Continental Breakfast 16

Lunch/Dinner 17

Entrees 17

Starches 17 Vegetable 17

Gravies & Sauces 17 Brunch 17

Short Order 18

Entrees 18

Short Order Specials 18

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French Fries, Onion Rings, Assorted Chips 18

Sandwiches 18

Pastry 19

Tips for displaying desserts 20

Wrapping desserts 20

Standard Dessert Dish Sizes 20

Storing Desserts 20

Pre-Made Pastry 21

Holiday Meals 22

Mandatory 22

Optional 22

Marketing 23

Specialty Meals 23 Resources 23

Suggested Options 23

Grab-n-Go 24

The Core Pre-packaged Grab-n-Go menu 24

Optional Grab-n-Go Items 24

Flight Meal Program 25

The Program 25

Flight Menus 26

Food Transformation 26

Expanded Flight Menus 27

TWCF 28

Complimentary Snack and Beverage Service 28

High-Protein, Low Residue Feeding 29

Bite-Size Meals 30

Menu Guidance 30

Packaging Components 30

Food Safety 30

Marketing 31 Knowing Your Facility 31

Prime Vendor Support 31

Standardization 31

Marketing Techniques 31

Manufacturer Programs 35 Cereal 35

Coffee 35

Salad Dressing 35

Seafood 35

Meat Specification Guide 35 The North American Meat Processors Association (NAMP) 35

The Air Force Corporate Food Service Recipe System 36 Official Program 36

Comments / Questions / Suggestions 37

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GENERAL INFO

GUIDANCE

The Preface establishes nutrition standards and menu management procedures for all Air Force dining facilities in accordance with AFMAN 34-240, Food Service Program Management, AFI

34-239, and Food Service Management Program, AFI 40-104 Nutrition Education, AFI 44-141, (AR 40-25,) AFGSC 10-1214, and DoD 1338-10 Menu Standards. It identifies nutrition requirements and establishes DOD menu standards that are the minimum guidelines required for use by military food service programs during menu planning, food procurement, food preparation, and meal service. As a result, the Preface to the USAF menu is a mandatory Air

Force Food Service Operational Standard (formerly Golden Eagle Standards). Furthermore, the

United States Air Force Menu, the Air Force Global Strike Command (AFGSC) missile feeding menu and Food Transformation Initiative (FTI) menu are developed in accordance with policies and standards listed above.

The AFGSC missile feeding menu is unique in comparison to other APF dining facilities. It is designed with the intent to provide continuity and to raise the levels of service and quality of food prepared and served to our Missile Alert Facility deployed personnel at a standard commensurate with corporate standards for other aviation forces throughout the Air Force.

NOTE: Refer to FTI handbook located on the AF Services web site: https://www.usafservices.com

The CY15 Menu Cycle Calendar can be located on the USAF Services Web Page at the following link: https://www.usafservices.com

ROUTINE MENU PLANNING

The objective of routine menu planning is to form a basis for food purchasing and production.

Ideally, through proper planning and substantial feedback from the guest, managers offer a variety of nutritious and appealing selections on the menu. The USDA’s Dietary Guidelines for

Americans provides the foundation for planning in the Air Force menus. Five food groups are designated based on similar nutritional composition of foods and include grains, vegetables, fruits, dairy, and protein foods. Oils are not a food group but provide essential nutrients, so should be included in small amounts. Adequate quantity and variety of healthy, nutrient dense foods from all groups should be offered IAW the Dietary Guidelines for Americans. Application of the minimum menu standards will help food service managers meet their responsibility to provide nutritional items. Remember, we are fueling warriors for optimal performance to defend our nation.

https://www.usafservices.com/

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MENU MANAGEMENT GUIDELINES

Before implementation, review the menus in its entirety with your food service team for additional input. Check for the following:

1. Acceptability of recipe selections. Do this through customer feedback, ICE comments, focus groups etc... Validate any changes and file for future reference.

2. Any changes to current subsistence requirements are identified to your Prime Vendor well in advance of actual need.

3. Tips for showcasing healthy items using the Go for Green labeling system. See

“Techniques To Promote Healthy Food Choices”.

The menu is based on a cyclic core menu plan for use in all USAF APF dining facilities. The cyclic menu has many operational advantages to include:

The CY15 Menu Cycle Calendar can be located on the USAF Services Web Page at the following link: https://www.usafservices.com

LOGISTICS REQUIREMENTS FORECASTING

The core menu provides a 14 day (CFS) or 21 day (CAFE) forecast to provide time for the dining facility manager to develop, submit and receive precision subsistence orders. FTI locations provide a 21-28 day forecast. *Changes will be updated quarterly.

TRAINING THROUGH CONSISTENCY

The cyclic process of the core menu provides the opportunity to master production planning and preparation techniques. The core menu provides a continuous path of development for a food service apprentice from one facility to the next. Menus 1-14 rotate every two weeks and menus

1-21 rotate every three weeks. This includes breakfast, lunch, short order, dinner, salad, dessert, and midnight meals. FTI menus rotate every 21-28 days for breakfast, lunch, dinner, midnight, salad, dessert, demonstration, deli, grill, pizza, kiosk, POD, and Grab-n-Go meals.

FLEXIBILITY TO ACCOMMODATE STANDARD

The core 14 day (CFS) or 21 day (CAFE) menu is the minimum requirement and operations are encouraged to enhance based on customer demands. Always keep financial tolerance in mind;

however, NOT ALL items available on vendor catalogs are AUTHORIZED. Contact your

AFSVA/SVOF representatives for approval.

FTI 21-28 day cyclic menus are standardized.

HOLIDAY, SPECIALTY, GRAB-N-GO, FLIGHT MEAL PROGRAMS

The Holiday, Specialty, Grab-n-Go, and Flight Meal Programs are additional options available to our customers. Further guidance of these options will be provided within the preface.

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GO FOR GREEN (G4G)

The “Go for Green” program is a nutritional recognition labeling system that provides the customers with a quick assessment of the nutritional value of menu offerings and food products in the dining facility. Menu offerings are labeled green/yellow/red based on nutritional information concerning calories and fat, sodium is currently excluded from the criteria. Facility managers are responsible for providing Go for Green labeling. Your local marketing section can serve as a great resource in the development of the Go for Green merchandising. Refer to the USAF Services website https://www.usafservices.com/ for the nutritional chart and labeling.

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USDA MYPLATE

NUTRITION

The MyPlate icon is based on 2010 Dietary Guidelines for Americans (DGA) and was created to help consumers make better food choices. MyPlate replaces MyPyramid as the government’s primary food group symbol. MyPlate is designed to help individuals use the Dietary Guidelines to make healthy food choices by illustrating the five food groups. It also illustrates how to get the most nutrition calories and stay within daily calorie needs. Knowledge of MyPlate standards will help food service managers meet their menu planning responsibilities when localizing the menus.

USDA DIETARY GUIDELINES FOR AMERICANS

The DGA 2010 is the current Federal policy, it is jointly issue and updated every 5 years. The

DGA provides the most evidence-based nutrition information and advice for people age 2 and older about how proper dietary habits can promote health and reduce risk for major chronic diseases. The DGA serve as the basis for Federal food and nutrition education programs.

The DGA establish the scientific and policy basis for all Federal nutrition programs, including research, education, nutrition assistance, labeling, and nutrition promotion. All federally-issued dietary guidance for the general public is required by law to be consistent with the DGA.

Encourage guests to choose foods that meet the USDA’s dietary guidelines by offering a wide variety of visually appealing, nutrient dense food items. Food choices are planned for each meal to meet the Air Force’s nutrition initiatives, including “Go for Green criteria”, in support of these dietary recommendations. The following selected key consumer messages from the 2010 DGA form the basis of the menu:

Enjoy your food, but eat less

Avoid oversized portions

Make half your plate fruits and vegetables

Switch to fat-free or low-fat (1%) milk

Make at least half your grains whole

Compare sodium in foods like soup, bread, and frozen meals; choose foods with lower numbers

Drink water instead of sugary drinks http://www.health.gov/dietaryguidelines/2010.asp

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SPECIAL CONSIDERATIONS FOR MENU PLANNING

The menus compliment and support planning for various special dietary considerations. The following are examples:

VEGETARIANISM

Vegetarian entrees and sides are offered to expand variety beyond the salad bar. The menus support a vegetarian diet by providing a variety of ordinary foods that are naturally vegetarian, such as whole grain cereals and breads, a variety of legumes, plenty of fruits and vegetables.

There are four different types of vegetarianism, including vegan (excludes all animal products), lacto-vegetarian (excludes all animal products except dairy), lacto-ovo vegetarian (excludes all animal products except dairy and eggs), and flexitarian (focus on vegetarian food with occasional animal product consumption). Operations are encouraged to enhance the menu based on customer demands, keeping financial tolerance in mind.

RELIGIOUS RESTRICTIONS

This menu supports the religious restrictions that are based on nonuse of certain meats, i.e. pork, beef, chicken, by planning at least one of the entrees offered at each meal.

CALORIE CONSCIOUSNESS

The overall caloric value of the menu is kept to a minimum by offering mainly foods that are low to moderate in calories and fat. Managers must assure proper preparation and service of the items in accordance with the standard recipes. Baked, broiled, or steamed foods are showcased as the main items. Smaller portions should be the option of the customer.

It is important to remember the ultimate decision of food selection rests with the individual customer.

MENU STANDARDS

MENU REVISIONS (Not intended for FTI operations) Menu revisions must meet Air Force menu standards. IAW AFMAN 34-240, Chapter 1, Paragraph 1.5 revisions are authorized due to:

1. Guest preferences; satisfy guests’ preferences with due validation. Due validation includes the following:

a. Completed guest comment forms from a majority of your primary customer base.

b. Production logs that reflect the items being offered to the guest, the quantity prepared, and the portions carried forward.

c. Waste Logs that reflect the discarded unused portions of the item to be replaced.

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d. CFS Sales & Cost o r C A F E P r o d u c t M i x reports that reflect the actual quantities sold of the menu item identified for replacement.

Note: Data from production logs, waste logs and Sales & Cost/Product Mix must be identified three times to be valid within a three month period prior to making menu changes. File documentation for evaluation and inspections. Refer to Air Force Records Information

Management System (AFRIMS).

2. Faith Based Observances

Your guests may require pork-free entrées or a baked fish product. The

Chaplain’s office may be able to provide the base’s religious demographics.

3. Prime Vendor Item Availability

If your Prime Vendor is unable to provide an item call AFSVA/SVOF for further guidance.

4. Other Considerations

a. Wing-Level exercises

During exercises that will impact guest headcounts, the manager m u s t r eview an d m ak e n ec e s s a r y m e n u ad j u s t m en t s to prevent waste.

b. In-House Food and Beverage Shows

Free samples provided at prime vendor food & beverage shows can impact guest headcounts. The manager m u s t r eview a n d m ak e n e c e s s a r y m en u ad j u s t m en t s to prevent waste.

c. DoD Nutrition Standards: Posted on the www.usafservices.com

TEMPERATURE STANDARDS

All cold foods will be served at 41° and below. Hot foods will be served at 135° and above.

MANDATORY MINIMUM DAILY MENU STANDARDS

Menu combinations offered at each meal must provide variety, contrast in texture, flavor, and color. Ensure menu selections available at the beginning of the meal are available throughout the meal. M enu options planned for weekdays, weekends, and holidays will adhere to the minimum standards.

The variety you offer is subject to the size of your serving line. If the serving line cannot accommodate all the items on the core menu for a given meal, the intent is to offer as much variety as possible in accordance with Air Force food service standards. Do not overcrowd the serving line to make additional options fit. Safety and sanitation must be taken into consideration when developing your serving line presentation.

http://www.usafservices.com/

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AUTHORIZED ITEMS

AFSVA/SVOF is the sole authority for items used in support of menu development in all Air

Force dining facilities. The vendor cannot dictate what a facility will and will not purchase.

The ability to purchase, receive, inventory, and transfer an item begins with availability of the item in the automated food system. All authorized items must first be placed in the automated food system by AFSVA/SVOF. Once the product is approved and placed in the a u t o m a t e d f o o d system it is available for every Air Force dining facility. The inventory item list serves as the sole authorized listing that is programmed and prepared for system transactions.

Along with the inventory item list is the understanding that variations of the same product are authorized. For example: French fries are an approved item. A seasoned french fry would require approval because the nutritional specifications differ. A curly fry is acceptable because the core product is the same just cut differently. The nutritional content should be the same unless there is something added during the process to aid in manufacturing the product.

Prior to requesting approval for an item, the dining facility manager should consider how often the item will be used. Reference Prime vendor contract for case minimums. If the requested item is not a core item the turnover will be minimal. Request a free sample case or 100 serving equivalent from the vendor so you can survey guest acceptance levels.

MANDATORY

There are a few items that each vendor is required by law to purchase from the National

Industries for the Blind (NIB) or the National Industry for the Severely Handicapped (NISH).

Refer to your prime vendor contract for the specific items this law applies. If the product provided through these programs prove to be below the standards of quality contact

AFSVA/SVOF for assistance.

OPTIONAL

While each item listed in your inventory is authorized, that DOES NOT mean they are

MANDATORY. Many of the items listed are based on core menu recipes, menu enhancement options, and for unique locations that require specific ingredients in order to fulfill their menu requirements.

NEW ITEMS

Due to the increasing pace of food service and new production technology there is a growing variety of new products on the market, many of which rival scratch made products in terms of quality and appearance. Air Force Food & Beverage Operations has incorporated the use of new products into the authorized item listing to support the worldwide menu.

To request new items Contact and/or email an AFSVA/SVOF Food & Beverage Representative for approval. Email should state item name, NSN, and price. This information can be obtained from the vendor representative. After receiving approval, forward the email confirmation with approval to your DLA Account Manager. *No items will be added to vendor catalogs without prior approval from AFSVA/SVOF.

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COMMON ITEMS

Line service standards must be followed as defined in the Air Force Food Service Operational

Standards provided on the USAF Services web page (https://www.usafservices.com). There are several line items that are a common core of each meal.

1. Beverages

a. The standard serving size for fountain beverages is 12 ounces.

* FTI operations: serving size for fountain beverages is 16 ounces.

b. Use nonfat or one-percent milk as the primary milk. Offer other dairy products to the degree required by guest preferences. Flavored, low-fat half pint milk is acceptable. Offer lactose-free alternative (lactose free milk, soy milk) based on customer demand. It is acceptable to offer the half pint milk without the bulk milk option to the customer. The individual containers of milk have been programmed into many Recipes for cooking. Dry cream substitute is authorized for use as a coffee enhancer. Do not use evaporated milk in the preparation of foods.

c. Offer three choices of fruit or vegetable juice per meal period. Orange Juice is mandatory during all meals. When available offer 100% juices high in Vitamin

C, Calcium and Vitamin D, examples, 100% apple, cranberry, grape grapefruit, citrus fruit , tomato, and V-8 juice. Tomato and vegetable juices must contain <230 mg sodium per serving.

* FGSC Missile Food Standard: Offer a minimum of two juices.

d. Offer r e g u l a r a n d decaffeinated coffee during all meals. Liquid coffee is not authorized except for locations that have prior approval from

AFSVA/SVOF (see Manufacturer Programs for approved coffee products).

This does not apply to cappuccino products.

e. Offer cocoa and hot tea through a dispenser or individual packs. Offer sweetened/unsweetened iced tea.

Note: Canned sodas/bottled electrolytes/water are authorized for flight meals and dining facility use as a dining out/Grab-n-Go option ONLY. For guests dining in, limit beverages to fountain ONLY. When canned & fountain sodas are served, 2 caffeine-free must be offered.

* AFGSC Missile Food Standard: Offer a minimum of one caffeine free soda.

APF food service operations will not offer dietary supplements such as: energy drinks, shots, and/or gels or any dietary products that have fortification or enrichment in excess of 100 % of the Daily Value or contain more than 100 mg of caffeine per single serving. Products containing a non-nutritive ingredient (i.e. not an essential or conditionally essential nutrient other than a generally regarded as a safe ingredient), proprietary labels, and/or excessive amounts of caffeine must be evaluated by the DoD Dietary Supplement and Food and

Nutrition Subcommittees prior to acquisition for a waiver.

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2. Breads

Offer a minimum of three sliced breads consisting of whole grains with at least

2 grams of fiber per serving with less than 230 mg of sodium per serving when available. Ensure at least one bread offered is folate and iron-fortified (Your offerings should include sliced white, whole wheat, raisin, rye, and hot rolls).

Offer cornbread, garlic bread, or biscuits to compliment the entrée during the lunch and dinner meals. Offer bagels, croissants, English muffins, and biscuits during the breakfast and night meals.

* AFGSC Missile Food Standard: Offer a minimum whole wheat and white bread.

3. Condiments

a. Offer condiments free of charge in portion control containers, bag in a box pump, or bottles. Butter, and/or Trans-fat free liquid margarine, jams, jellies, peanut butter, and low-fat cream cheese (if available) are mandatory. Core condiments include: ketchup, jelly and or jam, hot sauce, mayonnaise, mustard, salsa, relish, steak sauce, tabasco sauce, and tartar sauce. All other condiments can be offered to the degree required by guest preferences.

b. Offer low and reduce fat dairy choices (creamers, cottage cheese, sour cream, shredded cheese etc.) when available. Sliced tomatoes, onions, pickles, lettuce, and salad dressing should be provided as an extension of your condiment offerings.

4. Fruits

a. Offer six choices of fresh fruit sliced and displayed if necessary. Bananas, melons, grapes, and berries are MANDATORY at breakfast and midnight meals;

b. However these fruits can be offered at any meal period. If fresh fruit availability is limited, two of the six options can be canned or frozen (in its own juice with no sugar added). *Remove stickers prior to washing fresh fruit.

c. Offer dried fruit based on demand and availability.

d. Fresh fruit should be served on dessert bars; they may be cut and served as a fruit salad or served on the salad bar.

* AFGSC Missile Food Standard: Three fruits; two fresh, one canned.

5. Oils, Sprays & Spread

a. Use trans-fat free, monounsaturated and polyunsaturated oils used in cooking and baking when appropriate.

b. Use trans-fat free spread products. The standard buttery spread is

Ventura Foods Smart Balance; it has zero trans-fats, 100% vegan and gluten free. Smart Balance 1lb prints are MANDATORY in place of butter and margarine; PCs are Highly Recommended.

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c. Use plastic spray bottles to spray the breakfast/short order grill and spray cans to coat baking/sheet pans. Do not use aerosol spray cans on the grill.

d. Use trans-fat free oils for frying. The standard deep fat frying oil is

Ventura Foods Mel-Fry Free Multi-Purpose Oil.

6. Salads & Dressings

There are four primary salad bar recipes for CFS lunch and dinner. The 6 ounce salad (9117023) and 12 ounce salad (9117022) are for salad bars with 22 or more slots. The Small Site 6 ounce salad (9117029) and the Small Site 12 ounce salad (9117030) are for salad bars with fewer than 14 slots. Offer two, but no more than four, additional pre-portioned specialty salads. The Production log incorporates specialty salads in each meal. *CAFE base salad bar recipes are large

(LM300) and small (LM301). CAFE small site recipes are 6 ounce (LL13) and 12 ounce (LL45).

a. Provide leafy salads at a minimum standard of 50% dark green leaves such as romaine when available. Provide a minimum of three lite and/or fat-free dressings along with oil and vinegar.

b. Use reduced fat salad dressings, mayonnaise, and dairy products in recipes when available.

c. Ready to serve salads must be prepared with low-fat mayonnaise or low fat salad dressing.

* AFGSC Missile Food Standard: At least one fat free dressing.

7. Soups

Offer one soup during lunch and dinner. Offer the same soup during midnight meal to the degree required by guest preferences. Dried, frozen, and fresh soups are authorized IAW recipes found in Air Force Recipe System or Net-

Chef. All soups must contain < 800mg of sodium per 8 oz. serving.

* FTI operations and AFGSC Missile Food Standard: Offer at least one soup.

8. Grab-n-Go

See the “Grab n Go” section for further details for use during all meal periods.

MIDNIGHT MEAL

Midnight meal is designated as the first meal of the day. It is a combination of breakfast items and an entrée from that day’s main line lunch meal.

1. Fresh Line Items

Offer fresh lunch style items IAW corresponding production log. If the projected items cannot be produced, document the reason for the revision in accordance with the standards outlined in the “Menu Revisions” section.

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2. The Use of Leftovers

Use to increase variety but not to replace freshly prepared options scheduled for the meal. Leftovers are authorized to be retained up to 72 hours, provided the food was protected from contamination and maintained at 41ºF in cold storage, reheated to 165ºF and then help at 135ºF or above until served.

BREAKFAST

Breakfast meal options will include the following on a daily basis:

1. Common Items

Refer to the Common Items section on page 13 for additional requirements.

2. Cereal

Offer at least one hot cereal (oatmeal/grits) without added fat or sugar, six whole grain ready-to-eat cold cereals, three without sugar coating, 100% folate/ iron fortified when available from the Prime Vendor. Cereal bars may be offered with at least 2.5 grams of fiber and <10 grams of sugar per serving and may substitute for a whole grain cereal choice. All cereals must contain <230mg sodium per serving.

* AFGSC Missile Food Standard: One hot cereal, three whole grain ready-to-eat cold cereals, at least one of which must be without sugar coating.

3. Grilled Items

a. Liquid-style reduced cholesterol eggs are mandatory for omelets, scrambled, and all baking recipes. Liquid egg whites are available for use. Shelled eggs are used for boiled, over easy, medium, and hard eggs only. *FTI: Ready to serve hard boiled eggs are authorized.

b. Pancakes, french toast, and or waffles can be served with hot fruit topping, syrup, and margarine.

c. Offer two breakfast meats; one must be lower in fat (< 12g per servings for patties and links, and < 5g for turkey and Canadian bacon). Low sodium bacon

(210 mg per serving) is MANDATORY. Serve bacon, sausage patties/links, turkey bacon/sausage, and or canadian bacon on a rotational basis IAW corresponding production log.

d. At least one breakfast starch potato or rice based on customer demand.

4. Continental Breakfast:

a. Continental Breakfast: Offer a continental style breakfast when a full menu is not warranted by guest headcounts. Contact your AFSVA/SVOF representatives for approval

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LUNCH & DINNER

Lunch and Dinner meal options will include the following on a daily basis:

1. Entrees

a. Serve three entrées per meal to include fish at least three times a week. Offer as a minimum, one fish high in omega 3 (salmon, tuna). Offer only lean ground beef or lean ground turkey without fillers or extenders (90/10 fat content) when available. Make vegetarian entrées available based on customer demand.

b. No more than one fried entrée on the main line. Exceptions can be made for special occasions such as holiday meals.

c. Lean pre-packaged entrée dishes contain <500 calories, <30% calories from fat, <10% calories from saturated fat and <480 mg sodium. All pre-packaged entrées must contain <800 mg of sodium per serving. Contact AFSVA/SVOF for approval.

2. Starches Offer a choice of two starches to compliment the entrées. Offer no more than one starchy vegetable, potato, and starch with added fat per meal. Use whole grain pasta and whole grain rice when available and when required by customer demand.

3. Vegetables

Offer a minimum of three cooked vegetables. No more than one fried or starchy vegetable (i.e corn, potato, squash) or vegetable with added fat per meal on the main line. Offer legumes, lentils, and beans three times or more per week.

Incorporate seasonal fresh vegetables to the menu as much as possible when available. All frozen or canned vegetables must have no salt added when available or contain < 230mg sodium per serving.

* AFGSC Missile Food Standard: Offer two or more cooked vegetables.

4. Gravies and Sauces

Offer one or more sauces and or gravies to compliment the entrées

BRUNCH

Brunch is the meal feeding format for Saturday, Sunday and designated holidays. Brunch will consist of a combination of the breakfast and lunch offerings. It begins with breakfast and incorporates the lunch menu halfway through the meal period. Brunch meal options will include the following on a daily basis.

1. Entrées

In addition to breakfast meat option, offer a minimum of two lunch entrées.

2. Starches

Offer a breakfast potato along with a minimum of two lunch starches.

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3. Vegetables

Offer a minimum of three vegetables. No more than one fried or starchy vegetable with added fat per meal.

4. Gravies and Sauces

Offer one or more sauces and or gravies to compliment the entrées.

5. Grilled Items In addition to breakfast items (fried eggs & omelets) incorporate snack line items normally served during lunch meals, such as burgers & grilled sandwiches etc.

6. Pastries

In addition to breakfast pastries incorporate a minimum of three desserts normally offered during lunch meals.

The Brunch meal is not a mandatory meal. Installations that still serve the brunch meal will be required to follow the feeding format. Adjustments to the brunch meal are authorized in order to support safe and sanitary food service practices. Dining facilities with limited serving line capability are authorized to make adjustments in order to display food in a manner consistent with Air Force Food Service Standards.

SHORT ORDER (SNACK LINE)

The short order menu is a mandatory meal that is provided alongside the main line for lunch.

Offer snack line items during the dinner meal to the degree required by guest’s preferences.

Short order offerings shall contain the following:

1. Entrées Serve at least four grilled short order type items, to include hot dogs, and sandwiches made with lean meat, grilled cheese, and grilled ham with cheese.

G r i l l e d c h i c k e n b r e a s t a n d b u r g e r s a r e M A N D A T O R Y .

Only offer beef patties (85/15 fat content) and ground turkey patties when available

2. Short Order Specialty Items

Two specialty items must be offered as stated on the production logs along with three additional short order items, such as pierogies, baked beans, etc., daily.

3. French Fries, Onion Rings and Assorted Chips

Offer one of the approved variations daily: crinkle, curly, waffle, and wedge cut.

In addition, offer onion rings or baked sweet potato fries on alternate days when available. Assorted chips should be made available as an extension of the short order menu.

4. Sandwiches

a. Offer at least two deli-style sandwiches. Low sodium deli style meats are highly encouraged. Cut, display, and serve sandwiches to commercial standards.

Deli bars are subject to the facility/staff capability. In absence of a deli bar offer sandwiches through the Grab-n-Go program. See the “Grab-n-Go” section.

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b. Offer a chicken and/or egg salad sandwich in addition to tuna salad sandwiches every day. Offer meatless sandwiches to the degree required by guest preferences.

c. Offer peanut butter and jelly sandwiches or “Uncrustables” every day.

* AFGSC Missile Food Standard: Provide options based on guest preferences.

PASTRY

Offer the following pastry during each lunch and dinner meal. Specific items are required for breakfast and midnight meal.

The pastry production logs provided are to be followed as an option to making local preference changes. The dining facility manager has the option to run the standard pastries of the day or make changes based on the following minimums:

1. Cakes

Offer a minimum of one different cakes with or without icing.

2. Cookies

Offer a minimum of one cookie.

3. Danishes

Offer a minimum of one danish and or cinnamon roll for midnight meal and breakfast.

4. Jello/Pudding

Offer one flavor of fresh made jello and pudding to the degree required by customer preferences. Individual jello and pudding cups are acceptable as an alternative.

5. Muffins

Offer a minimum of one fresh or pre-made muffin for midnight meal and breakfast.

6. Pies/Cobblers

Offer a minimum of one fruit pie or a combination of one pie or one cobbler.

7. Soft Serve Ice Cream/Frozen Yogurt

Offer soft serve ice cream via machine or individual cups.

8. Novelty Ice Creams

Offer at least one ice cream sandwich, a variation of an ice cream drumstick and a popsicle. All other novelty ice creams are optional.

9. Yogurt Offer low fat and/or fat free flavored yogurts when available and based on customer demand. *AFGSC Missile Food Standard: Two for breakfast, three for lunch and dinner.

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Note: Offer one reduced fat and/or low fat or low calorie alternative (fruit, dessert, sweetbread, or baked product). Offer trans-fat free (zero grams of trans-fat per serving) baked products when available.

DESSERTS

Tempting desserts are trademarks of fine eating establishments. It is important to produce fabulous pastries, but it is equally important to display them spectacularly. We want our guests to be delightfully pleased with our pastry selection. Mouth-watering mounds of cookies, flaky pies, and delicately garnished cakes are the perfect selection to end any meal. Displaying baked goods in an appealing manner is often overlooked. This important concept in merchandising can be the difference in a guest grabbing a dessert, or passing by them.

TIPS FOR DISPLAYING DESSERTS

Line up cakes and pies in a uniform manner with the tips all pointing in the same direction.

“Pointing” the pastry at the guest will ensure the guest gets the best view of that product. If you utilize a rotating pastry cabinet line the pies, cakes and other goodies so their tips point towards the outside of the glass. This will form a star pattern when viewed from overhead.

Group l i ke desserts together for the ease of the guest. Grouping pastries together will let them know all the choices available.

Cookies should also “sell themselves” with their eye appeal. When preparing cookies with chocolate chips, raisins, nuts, or other enhancements, ensure the guests can see the chips so they know what they are getting. Use product display cases with labeling when feasible.

WRAPPING DESSERTS

While it is necessary to wrap some desserts for the convenience of our guests in general, do not wrap desserts as a standard practice. Cellophane detracts from the appearance of most desserts and disrupts its delicate topping or frosting. Cakes do not need the protection of wrapping.

Cakes are protected with icing; especially icing that is thick and rich. Wrapping also affects the moisture content of desserts. Loosely wrap only those desserts that do not stick to the plastic wrap. Place a few desserts in carryout containers. Adding a small dab of frosting to the bottom of the carry out container before placing a slice of cake in it will keep the cake stationary. Desserts offered in grab-n-go meals, or flight meals must be wrapped.

STANDARD DESSERT DISH SIZES

Desserts that remain relatively firm when cut in a wedge or square portion, such as brownies, pies, cakes, turnovers, and cream puffs, should be served on a dessert plate. Serve more fluid desserts, such as puddings, gelatins, and cobblers in a dessert cup, vegetable dish, or sherbet dish.

STORING DESSERTS

Although the pastry chef may produce excellent pastry products, the “proof of the pudding” or shall we say pie, depends largely on how good the pastries taste and how well the finished products are presented to our guests. Between meal periods, ensure all pastries are stored to protect them from exposure to air and to maintain moisture. Do not leave pastries on the serving line overnight or between meal periods.

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Time and date desserts as you would all food. The guidelines for storing desserts will depend on the humidity, local area conditions, and exposure to the air during meal periods. All products need to be taste-tested to assure freshness.

PRE-MADE PASTRY

Below are the authorized pre-made pastries for locations without an assigned pastry chef and or supporting a contingency operation. Each item is subject to approval after a product specification review by AFSVA/SVOF. * FTI operations are authorized pre-made pastry.

CFS Item # Item Name

123055 DSERT, PM, CHSCAKE

123056 DSERT, PM, CHSCAKE, BARS

123057 DSERT, PM, PIE, CRM

123058 DSERT, PM, PIE, FRT

123059 DSERT, PM, CAKE, POUND

123060 DSERT, PM, CAKE, SHEET

123061 DSERT, PM, COBLR

123062 DSERT, PM, CAKE, RND

CAFE Item # Item Name

123093 ASST, CAKE

123175 ASST, PIE

123135 ASST, MUFFIN

123014 ASST, DOUGHNUT

123163 ASST, COOKIE

123176 ASST, CHEESECAKE

123032 INDV, CINNAMON ROLL

123061 ASST, COBBLER

123177 PREMADE, COFFEE CAKE

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HOLIDAY MEALS

AFSVA/SVOF develops and distributes production logs in support of the Air Force Food Service holiday menu program. There are two categories of holiday meals, mandatory and optional.

1. Mandatory

The mandatory holiday meals are developed, directed, and distributed by

AFSVA/SVOF. These menus are designated for a specific day to be served accordingly. The offerings for each meal can be enhanced by offering additional items but cannot be detracted from. The holiday meals below must be served on the calendar day of observance:

18 September Air Force Birthday

November Thanksgiving (The 4th Thursday of the month)

25 December Christmas Day

*To reduce waste, Thanksgiving and Christmas Day meal turkeys will consist of not more than four bone-in turkeys used for initial carving. The rest of the meal will consist of a high quality turkey breast.

A copy of each mandatory holiday meal production log is provided on the food service website located on the USAF Services website (www.usafservices.com).

Facility managers have an option of serving buffet style meal for the

Thanksgiving and Christmas. Approval must be authorized by AFSVA/SVOF.

2. Optional

Holiday meal menus are developed and distributed by AFSVA/SVOF as part of the specialty meal program. They are provided as a suggestion to the dining facility manager in support of their holiday meal program.

Changes to the optional holiday menus are subject to the dining facility manager. . The optional holiday menus are:

New Years

Martin Luther King, Jr. Birthday

President’s Day

St Patrick’s Day

Easter

Memorial Day

Independence Day

Labor Day

Columbus Day

Veteran’s Day

Note: All Holiday meals are served for lunch or dinner http://www.usafservices.com/

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3. Marketing

The dining facility manager should work with the local marketing department to develop customized advertisement material in support of each meal. The use of

“standardized” signs is no longer a requirement. See the “Marketing” section in this guide for further details.

SPECIALTY MEALS

Specialty meals are authorized utilizing readily approved ingredients and recipes provided in the

Inventory Control system. Each specialty meal must be developed meeting the same nutritional standards and variation as the core night, breakfast, lunch, and dinner menus. Allow sufficient time to plan and advertise each event.

1. Resources

a. Chaplains Office; request religious demographics to use as a basis for creating meals that have:

1. Fish for your guests who observe Lent

2. Pork-free items for your guests who abstain from eating pork

b. Base Heritage Committees

These committees can consult on decorations, and suggest menu offerings to enhance the authenticity of the meal based on Air Force food service recipes.

All menu items must be approved by AFSVA/SVOF.

c. The Local Environment

Incorporate the local flavor. OCONUS facilities should consider the culture of their host nation. All menu items must be approved by AFMC/SVOF.

d. Marketing

Marketing can develop eye catching ads to publicize your programs.

2. Suggested Options: include but are not limited to:

a. Guest Appreciation Meal: Show how much you appreciate your guest.

b. Deployed Spouses Meal: Remember to recognize the home team.

c. Monthly, Quarterly, or Annual Birthday Bash: Everyone has a birthday!

d. Asian Pacific, German, Hispanic, Italian, and Southern Heritage Meals:

Local heritage committees provide suggestions/feedback on menu options. menu items must be approved by AFSVA/SVOF

e. Mongolian BBQ: Offer this awesome meal as often as you can!

f. Valentine’s Day Meal: Another option for the biggest date night of the year.

g. Vegetarian Delight: A new opportunity to draw in a new type of customer.

h. Summer BBQ: Everyone loves a BBQ.

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GRAB-n-GO The Grab-n-Go food service program was designed to provide a meal for our guests who do not have time to dine in. The success of the program is heavily rooted in customer awareness.

Develop an eye catching marketing campaign that draws attention to the program and the variety it offers. The program should be merchandised as a complete meal or as an individually priced item (a la carte). This program may require additional storage and in some cases additional labor. Offer Grab-n-Go items to the degree the installation is willing to fund.

THE CORE PRE-PACKAGED GRAB-N-GO MENU

The Grab-n-Go program is supported by a set of eight pre-packaged core recipes. Sales keys are provided at the Point-of-Sale. They include:

BREAKFAST/MIDNIGHT MENU

Grab N Go #1 9137001 Deli Sub/Chips/Granola Bar

Grab N Go #2 9137002 Herbed Grilled Chicken Sandwich/Chips/Cookies

Grab N Go #3 9137003 PB&J Sandwich (2)/Chips/Fruit Cocktail Cup

Grab N Go #4 9137004 Tuna Salad Sandwich/Chips/Cake

LUNCH/DINNER MENU

Grab N Go #5 9137005 H&S Bacon Breakfast Sandwich/Yogurt

Grab N Go #6 9137006 Cheese Breakfast Sandwich/Yogurt

Grab N Go #7 9137007 Breakfast Taco/Yogurt

Grab N Go #8 9137008 Two Individual Cereals/Yogurt

Provide one piece of fresh fruit per Grab-n-Go option. Fruit must be sold separately.

Optional Grab-n-Go Items Expand the variety of your Grab-n-Go program by providing guest with individual options as an alternative to the pre-packaged menus. Any pre-made and/or pre-packaged items can be incorporated into your Grab-n-Go program. Consider the following individual pre-packaged items in the development and promotion of your Grab-n-Go program:

Applesauce/Bagels/Brownies/Cereal/Approved Bars (Cereal, granola, multi-grain)/Chips/

Cookies/Crackers/Danish/Donuts/Pre Packaged Fresh Fruit/Frozen Meals & Sandwiches/Fruit, Gelatin & Pudding Cups/Grits/Ice Cream Cups /Muffins/Oatmeal/Peanuts/Individual Pies/

Muffins/Oatmeal/Peanuts/Pies(Individual)/Raisins/Rice Krispie Treats/Uncrustables/Yogurt.

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FLIGHT MEAL PROGRAM

Flight feeding menu options are incorporated to provide guidance for flight food service management. The goal of the flight menu program is to provide attractively packaged, top quality, nutritious flight meals throughout the Air Force. Activities will use this guidance when preparing and serving flight meals. Foods selected to meet the options should not produce gas, or contain large amounts of spice and fat. Such foods are likely to cause digestive discomfort if eaten just before or during flights. Providing quality food programs to aircrews is one of our top priorities. Thus, core flight meal standards program mandates healthy menu items with a quality packaging system.

Beverages: Individual White, Chocolate and Skim Milk / Orange, Apple, Grape, Cran-apple and

Tomato Juice / Regular & Diet Sodas / Water / Electrolyte

Sandwiches: small meal 3 oz./large meal 6 oz. deli meat /3 oz. tuna

Fruits: apples, pears, oranges, bananas, grapes, fruit cup

Desserts: Reduced calorie cookies, raisins 1 ½ ounce container, 1 ounce bag of pretzel

Meal Components: Baked chips, various approved wellness bars, M-Grain/Granola Bars

FLIGHT MENUS

A choice of at least six meal menus will be prepared. Rotate meals quarterly or to meet guest demands. *Flight menus are currently under review, revisions will be published upon completion.

LARGE MENUS

LRG MENU #1 9135004 Sub w/Ham/Turkey C/L/O/T LRG MENU #2 9135005 Sandwich Sub w/Turkey C/L/O/T LRG MENU #3 9135006 Tuna Salad Sandwich

LRG MENU #4 9135007 Sandwich w/Beef C/L/O/T

LRG MENU #5 9135008 Sandwich w/Ham C/L/O/T

LRG MENU #6 9135009 Sandwich w/Boneless Chicken Breast C/L/O/T (2)

LRG MENU #7 9135013 Peanut Butter and Jelly Sandwich (2)

LRG MENU #8 9135022 Individual “Uncrustables” Sandwich (2)

LRG MENU #9 9135031 Breaded Chicken Strip

SMALL MENUS

SML MENU #1 9134006 Breaded Chicken Sandwich w/C/L/T

SML MENU #2 9134007 Sandwich w/Ham C/L/T

SML MENU #3 9134008 Sandwich w/Turkey C/L/T

SML MENU #4 9134016 Boneless Chicken Sandwich C/L/T

SML MENU #5 9134017 Chef Salad w/Chicken

SML MENU #6 9134018 Chef Salad w/Turkey

SML MENU #7 9134019 Chef Salad w/Chicken

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SML MENU #8 9134020 Tuna Salad Sandwich

SML MENU #9 9134021 Sub w/Ham/Turkey C/L/T

SML MENU #10 9134030 Wrap w/Turkey / Ham / Beef /C/L/T

SML MENU #11 9134031 Wrap w/Diced Chicken / Shredded Cheese /L/T

BREAKFAST MENU

SML BRKFST #1 9134009 2 Plain Frozen Bagel w/condiments

*SML BRKFST #2 9134010 2 Individual Cereals/2 Individual Milk

SML BRKFST #3 9134011 2 Frozen English Muffin Sandwich

SML BRKFST #4 9134012 H&S Sausage Breakfast Sandwich

SML BRKFST #5 9134013 H&S Bacon Breakfast Sandwich

SML BRKFST #6 9134015 H&S Ham Breakfast Sandwich

SML BRKFST #7 9134015 H&S Cheese Breakfast Sandwich

FROZEN MEAL MENU

FZ MEAL #1 9135014 Chicken

FZ MEAL #2 9135015 Turkey

FZ MEAL #3 9135016 Beef

FZ MEAL #4 9135017 Chicken Breast

FZ MEAL #5 9135018 Salisbury Steak

SUPPLEMENTS

SUPP #1 9135010 Water/Soda/Cookie/Chips/M-Grain Bar

SUPP #2 9135011 Water/Juice/Rice Krispie Treat/Chips/Fruit Cup

SUPP #3 9135012 Water/Electrolyte/Muffin/Cookie/Chips

SUPP #5 9135020 Milk/Juice/Carrots/Celery/M-Grain Bar/Applesauce

SUPP #6 9135021 Water/Electrolyte/Carrots/Celery/Potato Salad

SUPP #7 9135023 Water (2)/Fruit Cup/Pasta Salad/Yogurt/Granola Bar

SUPP #9 9135025 Water/Juice/Yogurt/Wellness Bar

SUPP #10 9135026 Water/Soda/Pretzels/Carrots

SUPP #11 9135029 Water/Juice/Pudding/Pasta Salad

SUPP #12 9135030 Wrap w/Turkey / Ham / Beef /C/L/T

*SUPP #13 9135032 Water/Juice/Chips/Wellness Bar /Potato Salad

Provide one piece of fresh fruit per supplement. The fruit must be wasted off the inventory daily.

*Due to the beverages provided in SML BRKFST#2 this meal is only authorized with SUPP#13.

FOOD TRANSFORMATION INITIATIVE (FTI) AND CAFE/CRUNCHTIME

OPERATIONS ARE REQUIRED TO OFFER THE FOLLOWING FLIGHT

MEALS:

BREAKFAST MENU

BRKFST #1 976100 2 Plain Frozen Bagel w/condiments

BRKFST #2 976101 2 Individual Cereals/2 Individual Milk

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BRKFST #3 976102 2 Frozen English Muffin Sandwich

BRKFST #4 976103 H&S Sausage Breakfast Sandwich

BRKFST #5 976104 H&S Bacon Breakfast Sandwich

BRKFST #6 976105 H&S Ham Breakfast Sandwich

BRKFST #7 976106 H&S Cheese Breakfast Sandwich

LARGE MENUS

LRG MENU #1 976201 Sub w/Ham/Turkey C/L/O/T LRG MENU #2 976202 Sandwich Sub w/Turkey C/L/O/T LRG MENU #3 976203 Tuna Salad Sandwich

LRG MENU #4 976204 Sandwich w/Beef C/L/O/T

LRG MENU #5 976205 Sandwich w/Ham C/L/O/T

LRG MENU #6 976206 Sandwich w/Boneless Chicken Breast C/L/O/T (2)

LRG MENU #7 976207 Peanut Butter and Jelly Sandwich (2)

LRG MENU #8 976208 Individual “Uncrustables” Sandwich (2)

LRG MENU #9 976209 Breaded Chicken Strip LRG MENU #10 976210 Chef Salad LRG Menu # 11 976211 Turkey, Ham And Roast Beef Wrap

LRG Menu #12 976212 Grilled Chicken Wrap

LRG Menu #13 976213 Breaded Chicken Burger

SUPPLEMENTS

SUPP #1 976301 Water/Soda/Cookie/Chips/M-Grain Bar

SUPP #2 976302 Water/Juice/Rice Krispie Treat/Chips/Fruit Cup

SUPP #3 976303 Water/Electrolyte/Muffin/Cookie/Chips

SUPP #4 976304 Water/Yogurt/Pasta Salad/Fruit Cup

SUPP #5 976305 Milk/Juice/Carrots/Celery/M-Grain Bar/Applesauce

SUPP #6 976306 Water/Electrolyte/Carrots/Celery/Potato Salad/Raisins

SUPP #7 976307 Water (2)/Fruit Cup/Pasta Salad/Yogurt/Granola Bar

SUPP #8 976308 Water/Electrolyte/Carrots/Celery/Potato Salad/Raisins

SUPP #9 976309 Water/Juice/Yogurt/ Granola Bar

SUPP #10 976310 Water/Soda/Chip/Carrots

SUPP #11 976311 Water/Juice/Pudding/Pasta Salad

SUPP #12 976312 Water/Juice/Chip/M-Grain/ Potato Salad/Cereal SUPP #13 976313 Water/Yogurt/Granola Bar/Raisins

Provide one piece of fresh fruit per supplement. The fruit must be wasted off the inventory daily.

EXPANDED FLIGHT KITCHENS

Expanded Flight Kitchens provide hot carryout meals or prepackaged chilled Grab-n-Go meals in addition to small and large flight meals. This facility is designed to serve personnel working on the flight line or other work centers on the installation. Managers must follow minimum menu standards in accordance with short-order guidelines.